Thermal inactivation studies on toxic seeds from fruits of the Brazilian Central Plain

Abstract

Seeds from endemic Brazilian fruits (Mangaba, Cagaita, Jatobá and Araticum), previously confirmed to be toxic using Artemia salina bioassay were exposed to different temperatures and heating times aiming to test inhibitory effects on toxicity, as a first approach to characterize and identify toxic compounds and their thermal stability. After treatment, water extracts from kernels were filtered and added to Artemia cultures for 24 hours after which the survival of cultures was calculated. The inhibitory effect of temperature on toxicity was significant, whereas toxins from Mangaba and Cagaita were the most labile, showing 90% Artemia survival after heating at 78 °C for 2 minutes and 10 minutes, respectively. The most resistant toxins were those found in Araticum seeds which remained active (0% Artemia survival), even after heating at 160 °C for 12 min. Response surfaces and statistical multivariate analysis showed a significant effect for both temperature and heating time (linear fit) on Cagaita and Mangaba toxicity reduction, while the temperature factor was more significant in Jatobá samples. The results confirm the need to adopt safety procedures during the manufacture of industrialized derivatives for these fruits, in order to minimize toxicity risks after their consumption.Keywords: kernels; heating; food toxicology; bioassay.Practical Application: Use of simple procedures to inactivate toxins, increasing food safety and reducing the risk of poisoning by consumption of fruit products.

Biotechnological potential of Hancornia speciosa whole tree: A narrative review from composition to health applicability

“…exposed the seed to 78°–110 °C and, then, prepared the aqueous extract, which was added into the Artemia salina sample in the dose of 100 μL. As the result, the sample exposed to the temperature of 78 °C for 2 min showed to be capable of inactivating toxins [ 71 ].…”

HPLC‐DAD method for the detection of five annopurpuricins in root samples ofAnnona purpurea

“…Also, the available methodologies apply sample treatment to extract acetogenins from plant material. For this purpose, polar solvents such as ethanol (EtOH), MeOH and water are employed . Considering the earlier‐mentioned information and ethnomedical background, it is of great importance to establish a fast and economic analytical method to determine the annopurpuricins A–E (Figure ) in A. purpurea roots for three main reasons: (1) to quantify these highly bioactive molecules with potential use in pharmaceutical sciences, (2) to obtain a chromatographic chemical profile (fingerprint) of the main components of the root, and (3) to quantify annopurpuricins A–E extraction by means of maceration using different solvents (organic and aqueous).…”